A PASSION FOR GOOD TASTE.

Carlos Barrera Palacios Chef at Le Bouchon  

LOCATION

MEXICO

NAME

CARLOS BARRERA PALACIOS

OCCUPATION

CHEF AT LE BOUCHON

 

Favorite Wine :

Reserva Torrontés

Altitude :

1,800 Meters / 5,900 Feet

  map Mexico

 

Carlos Barrera Palacios - Chef at “Le Bouchon”, Mexico


This restaurant, owned by Daniel Hennig, takes us on a voyage back to France, in a relaxed and informal ambiance. From the Lyon region, capital of French cuisine, we come across the phrase “Bouchon Lyonnais”. The origin of the phrase goes back to before the French Revolution, when the hostels hung a mouth-shaped arrangement made of straw above their doors (“Bouche” in French is the symbol of Bacchus) to warn people that: “Wine is served here”.

Fabio Viviani

Carlos Barrera Palacios is the Executive Chef at Le Bouchon. Born in Mexico City, he started his gastronomic career in the early 1990's when he was given the chance to travel to New York and work in two well-known restaurants - Lemon Restaurant and The Black Sheep - both of which are managed by chef and culinary maestro Robert Ginsberg.

 

Returning to Mexico City, Carlos worked at the El Lago Restaurant alongside chefs such as Philip Steinman, Regis Lacombe and Denis Delaval. At El Lago he was given the chance to become a part of large-scale gastronomic festivals, providing support to important chefs such as Patricia Quintana, Chef at Le Cordon Bleu Mexico cookery school, and Erick Panzu from the Paul Bocuse group.

breakfast

After leaving El Lago in 2005, he took on the Executive Chef position at the Fiesta Americana Grand Hotel in Chapultepec, where he worked for three years, heading up organisation for two gastronomic festivals. The themes? Chilli and rice.

 

After a short run at Enjoy Restaurant, Carlos was offered the chance to return to New York City in 2009. At this point he went to work for the DBGD Kitchen and Bar Restaurant, working with two very important American chefs, Daniel Boulud and Jim Leiken. You can now enjoy Carlos Barrera Palacios’ creativity in the kitchen at Le Bouchon, Mexico.

 

 

Epi-curious

Epi-curious Epi-curious

Duck Breast stuffed

with Fruit Chutney

This sophisticated dish includes a twist on the classic French pommes dauphines by using sweet potatoes ...

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